In the Kitchen: Creme Egg Brownies

February 14, 2016

Is it too soon for Easter related baking? I’m going to go with no as really there’s not enough time spent enjoying the wonders of Easter chocolate, so I’m most certainly an advocate for getting stuck into the baking as soon as possible. If you don’t agree with that, don’t tell me, just come back in a month or so when you deem it acceptable! 😉

Anyway, last weekend Lau and I made brownies and for the first time ever (in relation to brownies anyway) I said the words: ‘I’m not going to like these, I just know it’.

What is wrong with me you might ask? Well we’d decided to make Creme Egg Brownies and I don’t like Creme Eggs. There’s something about the ratio in a Creme Egg that I just can’t deal with – they’re far, far too sweet.

However, apparently baking them into brownies changes this drastically and in actual fact I can’t get enough of the sickly sweet eggs. Seriously, brownies with Creme Egg toppings is the best thing around. I should know, I manage to polish off four slices in less than twenty-four hours. And I mean proper slices, fit for the BFG, not incy wincy ones. They are to die for.

You need to make them guys, and really they couldn’t be simpler. Just pop sections of half a Creme Egg on top of your brownie {head this way for a super simple brownie recipe, just in case you don’t have one – although why you wouldn’t have at least ten recipes I don’t know!} before you put it in the oven and push them into the mixture so they are half in and half out. And bake as per usual. Seriously, guys you will thank me!